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Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek

Claire Saffitz

INGREDIENTS

1 lb

Brussels sprouts

4

Garlic cloves

1

Leek, large

2

Lemon

12 oz

Rigatoni

1

Kosher salt

4 tbsp

Olive oil

2 oz

Parmesan

1/2 cup

White wine, dry

View Detailed Directions